Chopped pockets with olive curd

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cleaning and washing vegetables. Cut spring onions into fine rings, dice peppers finely. Peel and chop garlic. Fry minced garlic in 1 tsp. hot oil until crumbly. Fry vegetables and garlic briefly. Sweat tomato paste with. Season with salt, pepper and chili. Add 100 ml water. Bring to the boil and simmer open for about 5 minutes. Season to taste and let cool down

2. 2

   For the quark and oil dough, mix 250 g quark, milk, 7-8 tablespoons of oil, 1 pinch of salt and 1 egg. Mix 400 g flour and baking powder, knead in with the dough hooks of the hand mixer. Divide the dough into six parts and roll out oval (approx. 16 x 20 cm) on a little flour.

3. 3

   Put 1/6 of the minced meat mixture on each half of the dough. Whisk 1 egg. Brush the edges of the dough with it. Fold the dough over the filling and press the edges together. Place on a baking tray lined with baking paper. Brush with the rest of the egg and sprinkle with chilli. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes

4. 4

   Finely chop the olives, except for 1 tablespoon. Wash oregano and chop roughly. Mix both with 250 g quark and lemon juice. Season to taste with salt and pepper and garnish with the rest of the olives. Arrange everything

5. 5

   Drink: red country wine

Nutrition Facts

KCAL
530 kcal

CARBS
56 g

FATS
19 g

PROTEINS
29 g